Hi all
I've had some great success with my GMG pellet grill so far. Ribs, chicken , smoked sausage etc have been amazing. My two attempts at brisket have been a disaster !
I cooked a flat and larger flat with some of the point both turned out tasty but far too chewy. I rubbed then smoked at 225 until a good bark had formed. At about 165 I wrapped in foil and took the internal temp to 198. After resting it was so tough it could hardly be carved. The next time I didn't wrap and it cooked it through the stall to 193 but same result.
I'm wondering if my thermometer is out and it's undercooked but I can't imagine how they can come out falling apart, I'd settle for that now. Anyone any ideas ?
Rob